Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper or a silicone baking mat.
Mix the egg and coconut sugar together for 2-3 minutes until the mixture lightens in color. This adds air and volume to the cookie, and it helps breaks down the egg protein to help bind the cookie together.
Add the vanilla and baking soda and lightly mix.
Add the almond butter, just until mixed. No more than a few seconds. Do not over mix.
Use medium cookie scoop and drop by rounded tablespoon onto cookie sheet.
Bake 8-10 minutes until edges start to lightly brown.
Once cookies are cooled, add chocolate topping to cookies as desired (dipped, drizzle, sandwiched, etc).
Optional Chocolate Topping
Melt together chocolate chips and coconut oil. Microwaving in 30 second intervals to not burn the chocolate is best.
How to Measure
Almond butter is hard to measure in regular measuring cups. I use an adjustable measuring cup because you can push the almond butter completely out.
Working with Nut Butters
Natural nut butters are different than the commercial spreads most people are used to. The oil separates at room temperature. If you don’t mix it, you will have very thin oily stuff on top with a very thick paste below.
Take an icing spatula and stir the oil down into the solid. Make sure to scrape the bottom and sides of the jar as you do this.
Take a hand mixer, use only one regular beater, and insert it to the bottom of the container. Once the beater is in, grip the jar tight and mix on low speed. This takes about a minute.
Be careful not to let go while mixing, or you will have a mess to clean. That goes for the oil too; it must be mixed in first.
Store natural butters in the fridge to reduce separation. It will get hard, so take it out to soften before cooking.